Taste modifiers

ABSTRACT

A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I 
                         
in which
     (a) A is selected from the moieties   

     
       
         
         
             
             
         
       
         
         (b) n is from 0-7, such that X is absent or a linear alkylene group in which n is from 1-7; and 
         (c) Z is absent and Y is a moiety selected from the groups —CHO, or —CH 2 OH; or 
         (d) Z is present and is a C 1-7  linear alkane, and Y is selected from —CHOH, —CO, or —COC(CH 3 )O. The result is a consumable with enhanced mouthfeel and/or creaminess.

The present application claims the benefit of the filing date, pursuantto 35 U.S.C. §119 (e), of U.S. Provisional Application for Patent Ser.No. 61/658,476, filed Jun. 12, 2012, incorporated herein by reference.

This description relates to the modification of taste, and to compoundsfor modifying taste.

Compounds for modifying the taste of consumables such as foodstuffs,beverages, confectionery and the like are widely used. They do notthemselves add flavour to the consumable, but they provide desirableancillary benefits, such as enhanced mouthfeel and creaminess, ormasking undesirable characteristics of other ingredients, such as thebitter aftertaste associated with some sweeteners used in place of sugarin dietary products.

There have been investigations of the sources of creaminess in full-fatcream, for example, by Schlutt et al in J. Agr. Food. Chem. 2007, 55,9634-9645. A range of compounds, including a number of lactones, wastested, and it was found that only δ-tetradecalactone was able toenhance the retronasal cream flavour in a product, other lactones merelyinfluencing the melting behaviour of cream in the mouth. Japanesepublication 2011-083264 additionally found that certain δ-lactones couldcontribute to creamy sensation.

There is now provided a class of compounds that provides such desirableeffects. This disclosure provides a method of modifying the taste of aconsumable, comprising adding to a consumable base at least one compoundof the formula 1

in which

-   (a) A is selected from the moieties

-   (b) n is from 0-7, such that X is absent or a linear alkylene group    in which n is from 1-7; and-   (c) Z is absent and Y is a moiety selected from the groups —CHO, or    —CH₂OH; or-   (d) Z is present and is a C₁₋₇ linear alkane, and Y is selected from    —CHOH, —CO, or —COC(CH₃)O.

Particular examples of compounds am 8-hydroxydecanoic acid and9-hydroxydecanoic acid. Although these compounds are known, their use inflavor applications is not.

Some of the taste modifiers are novel compounds. There is therefore alsoprovided a compound of the formula II,

in which the values of n, m and Y are selected according to thefollowing table:

n Y m 1 CO 2, 3, 5, 6 1 CHOH 2, 3 1 COC(CH₃)O 4 3 CO or CHOH 1, 2, 3 3COC(CH₃)O 2 4 CO 2, 3 4 CHOH 1, 2, 3 4 COC(CH₃)O 1 5 CO 1, 2 5 CHOH 1 5CH₂OH — 5 CHO — 6 CO 1 6 CH₂OH — 6 CHO — 7 CHO —

Particular examples of these novel compounds are 8-hydroxy gammadecalactone and 9-hydroxy gamma decalactone.

Preparation of Materials

The synthesis of the hydroxy-γ-lactones 3 may be carried out in one stepfrom the appropriate hydroxyolefin 2 using a radical-mediated atomtransfer cyclization approach, scheme 3 (Yorimitsu, Hideki; Wakabayashi,Katsuyu; Shinokubo, Hiroshi and Oshima, Koichiro, Bulletin of theChemical Society of Japan (2001), 74(10), 1963-1970). Alternatively, ifthe desired hydroxylolefin 2 is not commercially available then it canbe prepared in two steps from the commercial hydroxyolefin by oxidationto the aldehyde using PDC. Dess-Martin reagent or another aldehydeselective oxidant familiar to those skilled in the art. One skilled inthe art will recognize that there are numerous ways that one mightprepare the hydroxyolefin starting materials. One important point isthat if n=2, then the cyclization of the hydroxyl may occur providingcarboxytetrahydrofurans as byproducts (Yorimitsu, Hideki; Wakabayashi,Katsuyu; Shinokubo, Hiroshi; Oshima, Koichiro, Tetrahedron Letters(1999), 40(3), 519-522).

The compounds hereinabove described may be added to consumable bases. Aconsumable base is the totality of all the ingredients of consumable,except for the compound hereinabove defined. These ingredients willdepend on the nature of the consumable and may be selected from any ofthose known to and used by the art, in art-recognised quantities.

These include, but are not limited to, anti-caking agents, anti-foamingagents, anti-oxidants, binders, colourants, diluents, disintegrants,emulsifiers, encapsulating agents or formulations, enzymes, fats,flavour-enhancers flavouring agents, gums, lubricants, polysaccharides,preservatives, proteins, solubilisers, solvents, stabilisers,sugar-derivatives, surfactants, sweetening agents, vitamins, waxes, andthe like. Solvents which may be used are known to those skilled in theart and include e.g. ethanol, ethylene glycol, propylene glycol,glycerine and triacetin. Encapsulants and gums include maltodextrin, gumarabic, alginates, gelatine, modified starch, and polysaccharides.Examples of additives, excipients, carriers, diluents or solvents forflavour or fragrance compounds may be found e.g. in “Perfume and FlavourMaterials of Natural Origin”, S. Arctander, Ed., Elizabeth, N.J. 1960;in “Perfume and Flavour Chemicals”, S. Arctander, Ed., Vol. I & II.Allured Publishing Corporation, Carol Stream, USA, 1994; in“Flavourings”, E. Ziegler and H. Ziegler (ed.). Wiley-VCH Weinheim,1998, ad “CTFA Cosmetic Ingredient Handbook”, J. M. Nikitakis (ed.). 1sted. The Cosmetic, Toiletry and Fragrance Association, Inc., Washington,1988.

The proportion of the compound hereinabove described (more than one maybe used) used in a consumable will vary according to the nature of theconsumable and the nature and strength of the effect desired by theflavorist. However, typical non-limiting proportions are from 0.3-20 ppmwhen A is (i) and from 0.5-25 ppm when A is (ii).

The compounds may be used in any kind of consumable. Non-limitingexamples of such consumables include:

-   -   wet/liquid soups regardless of concentration or container,        including frozen soups. For the purpose of this definition        soup(s) means a food prepared from meat, poultry, fish,        vegetables, grains, fruit and other ingredients, cooked in a        liquid which may include visible pieces of some or all of these        ingredients. It may be clear (as a broth) or thick (as a        chowder), smooth, pureed or chunky, ready-to-serve,        semi-condensed or condensed and may be served hot or cold, as a        first course or as the main course of a meal or as a between        meal snack (sipped like a beverage). Soup may be used as an        ingredient for preparing other meal components and may range        from broths (consommé) to sauces (cream or cheese-based soups);    -   dehydrated and culinary foods, including cooking aid products        such as: powders, granules, pastes, concentrated liquid        products, including concentrated bouillon, bouillon and bouillon        like products in pressed cubes, tablets or powder or granulated        form, which are sold separately as a finished product or as a        ingredient within a product, sauces and recipe mixes (regardless        of technology);    -   meal solutions products such as: dehydrated and freeze dried        soups, including dehydrated soup mixes, dehydrated instant        soups, dehydrated ready-to-cook soups, dehydrated or ambient        preparations of ready-made dishes, meals and single serve        entrees including pasta, potato and rice dishes;    -   meal embellishment products such as: condiments, marinades,        salad dressings, salad toppings, dips, breading, better mixes,        shelf stable spreads, barbecue sauces, liquid recipe mixes,        concentrates sauces or sauce mixes, including recipe mixes for        salad, sold as a finished product or as an ingredient within a        product, whether dehydrated, liquid or frozen;    -   beverages, including beverage mixes and concentrates, including        but not limited to, alcoholic and non-alcoholic ready to drink        and dry powdered beverages, carbonated and non-carbonated        beverages e.g. sodas, fruit or vegetable juices, alcoholic and        non-alcoholic beverages, confectionery products, e.g. cakes,        cookies, pies, candies, chewing gums, gelatins, ice creams,        sorbets, puddings, jams, jellies, salad dressings, and other        condiments, cereal, and other breakfast foods, caned fruits and        fruit sauces and the like;    -   milk, cheese, yoghurt and other dairy products.

The addition of the compounds hereinabove described confers desirableeffects on the consumables, such as increased creamyness/mouthfeel in ayogurt or low-fat milk product, and the masking of bitter after-tastesin consumables containing ingredients that are bitter or that havebitter after-tastes. Particular examples are materials such as wheyprotein frequently found in dairy applications, and high-intensitysweeteners with known bitter lingering such as rcbaudioside A,Aspartame™, Acesulfame K™ and scralose, frequently used in beverages andlow sugar dietary/health products. The concentrations for use in theseuses may vary over a wide range, depending on the nature of theconsumable and the desired end-result, but typical figures are shown inthe following table:

moiety Creaminess/mouthfeel masking (i) 3-20 ppm 0.3-15 ppm (ii) 2-25ppm 0.5-15 ppm (The moieties refer to those of the formulae above. Theppm are with reference to the entire consumable.)

The disclosure is further described with reference to the followingnon-limiting examples.

EXAMPLE 1 5-(5-hydroxyhexyl)dihydrofuran-2(3H)-one

-   a) hept-6-enal^(a)

Celite (26.9, 100 mmol) and pyridinium chlorochromate (28.3 g, 131 mmol)were placed in a 500 ml round bottom flask equipped with a stir bar andDichloromethane (225 ml) was added. This orange slurry was stirred forfive minutes at 22° C. Next, hept-6-en-1-ol (10 g, 88 mmol) was addedand the contents were stirred at 22° C. After 2.5 hours, the reactionwas determined to be complete by TLC (70:30 hexane:EtOAc) usingpotassium permanganate stain to visualize the spots. The reaction wasfiltered through a pad of silica gel using 9.1 pentane:MTBE (500 ml).The eluant was distilled off at atmospheric pressure followed by furtherevaporation by rotavap, with the water bath at 22° C. and the vacuum at180 mbar. This provided hept-6-enal (9.8 g, 100%) as a clear oil, whichwas used without further purification. ¹H NMR (300 MHz, CDCl₃, ppm)1.38-1.49 (m, 2H), 1.60-1.70 (m, 2H), 2.04-2.12 (m, 2H), 2.44 (ddd, J₁=7Hz, J₂=2 Hz, 2H), 4.94-5.05 (m, 2H), 5.72-5.86 (m, 1H), 9.77 (t, J=2 Hz,1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 21.7, 28.5, 33.6, 43.9, 115.0, 138.4,202.7; GC/MS calculated for C₇H₁₂O 112, observed (M−1) 111.

^(a)Rosillo, Marta; Armaiz Eduardo; Abdi, Delbrin; Blanco-Urgoiti,Jaime; Dominguez, Gema; Perez-Castells, Javier. European Journal ofOrganic Chemistry (2008), (23), 3917-3927.

-   b) oct-7-en-2-ol

Hept-6-enal (9.51 g, 85 mmol) from step a) above was dissolved inDiethyl ether (200 ml) and cooled to 5° C. Next, methylmagnesium bromide(26.5 ml, 85 mmol) was added dropwise maintaining an internal reactiontemperature between 8° and 9.5° C. After the addition was complete, thereaction stirred for 1.5 hours at 5° C. A TLC using 80:20 hexane:EtOAcstaining with potassium permanganate was made against the startingmaterial. The starting material had been consumed and a new, more polarspot was observed. The reaction was carefully quenched with saturatedammonium chloride (30 ml) producing a white suspension. The contentswere transferred to a 1 L separatory funnel and diluted with MTBE (300ml) and water (100 ml). The layers were separated and the aqueous wasextracted with MTBE (75 ml). The organic layers were combined, dried(Na₂SO₄), filtered and concentrated. This product was isolated as aclear oil and used without further purification. ¹H NMR (300 MHz, CDCl₃,ppm) 1.18 (d, J=6 Hz), 1.28-1.50 (m, 6H), 1.75-1.88 (br s, 1H),2.00-2.12 (m, 2H), 3.73-3.82 (m, 1H), 4.92-5.03 (m, 2H), 5.74-5.87 (m,1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 23.6, 25.4, 29.0, 33.8, 39.3, 68.1.114.5, 139.0; GC/MS calculated for C₈H₁₆O 128, observed (M−1) 127.

-   c) 5-(5-hydroxyhexyl)dihydrofuran-2(3H)-one

Oct-7-en-2-ol (2 g, 15.60 mmol) was added to a 4 dram vial followed by2-iodoacetamide (0.962 g, 5.20 mmol). Water (0.52 ml) and(E)-4,4′-(diazene-1,2-diyl)bis(4-cyanopentanoic acid) (0.729 g, 2.60mmol). The contents were sparged with argon for five minutes and thencapped under Argon and heated to 75° C. in the dark, overnight. The nextday, the contents were transferred to saturated NaHCO₃ (25 ml) andextracted with EtOAc (2×50 ml). The organic layer was dried (Na₂SO₄),filtered and concentrated. The crude was purified on SiO₂ using agradient of 100% hexane to 100% EtOAc staining with KMnO₄ to visualizethe spots. The semi-pure oil derived from the first chromatography wastaken up in a small amount of DCM and rechromatographed using a 408 highresolution (silicycle) SiO₂ column ad gradient of 100% hexane to 100%EtOAc provided the above titled product (194 mg, 20%) as a mixture ofdiastereomers. ¹H NMR (300 MHz, CDCl₃, ppm) 1.19 (d, J=6 Hz, 3H),1.35-1.50 (m, 7H), 1.55-1.93 (m, 3H), 2.26-2.38 (m, 1H), 2.50-2.56 (m,2H), 3.74-3.84 (br m, 1H), 4.44-4.54 (m, 1H); ¹³C NMR (75 MHz, CDCl₃,ppm) 23.8, 25.5, 25.6, 25.7, 28.2, 29.0, 35.7, 35.8, 39.2, 68.1, 81.1,177.4; GC/MS calculated for C₁₀H₁₈O₃ 186, observed (M−2) 184.

EXAMPLE 2 5-(4-hydroxyhexyl)dihydrofuran-2(3H)-one

-   a) hex-5-enal

Celite (26.9 g, 100 mmol) and pyridinium chlorochromate (32.3 g, 150mmol) ere placed in a 500 ml round bottom flask equipped with a stir barand dichloromethane (225 ml). The orange slurry was stirred for fiveminutes at room temperature. Next, hex-5-en-1-ol (10 g, 100 mmol) wasadded over two minutes and the contents were stirred at room temperaturefor 2.5 hours. TLC (70:30 hexane:EtOAc), using potassium permanganatestain to visualize the spots, indicated a complete reaction. Thereaction was filtered through a pod of silica gel using 9:1 pentane:MTBE(500 ml). The eluant was distilled off at atmospheric pressure. Thecontents were placed on the rotavap, with the water bath at roomtemperature and the vacuum at 180 mbar. This provided the desiredproduct as a clear oil (5.89 g, 60.1%) which was used without furtherpurification. ¹H NMR (300 MHz, CDCl₃, ppm) 1.64-1.80 (m, 2H), 2.04-2.10(m, 2H), 2.45 (dt, J₁=7 Hz, J₂=2 Hz, 2H), 4.94-5.07 (m, 2H), 5.70-5.84(m, 1H), 9.77 (t, J=2 Hz); ¹³C NMR (75 MHz, CDCl₃, ppm) 21.3, 33.1,43.2, 115.7, 137.7, 202.6; GC/MS calculated for C₆H₁₀O 98, observed 98.

-   b) oct-7-en-3-ol

Hex-5-enal (5.89 g, 60.0 mmol) was added to a 500 ml 3-neck flask anddissolved in dry diethyl ether (200 ml). This solution was cooled usingan ice bath. Monitoring the reaction temperature and maintaining itbetween 7° and 10° C. a solution of ethylmagnesium bromide (60.0 ml,60.0 mmol) was added such that the reaction temperature never rose above10° C. After the addition was complete, the reaction stirred for 1.5hours at 5° C. A TLC (80:20 hexane:EtOAc visualizing spots withpotassium permanganate stain), which indicated that the startingmaterial had been consumed and a new, more polar spot had beengenerated. The reaction was carefully quenched with saturated ammoniumchloride (30 ml) producing a white suspension. The contents weretransferred to a 1 L separatory funnel and diluted with MTBE (300 ml)and water (100 ml). The layers were separated and the aqueous wasextracted with MTBE (75 ml). The organic layers were combined, dried(Na₂SO₄), filtered and concentrated. This product was isolated as aclear oil and used without further purification. ¹H NMR (300 MHz, CDCl₃,ppm) 0.94 (t, J=7 Hz, 3H), 1.35-1.61 (m, 6H), 1.70-1.91 (m, 1H),2.01-2.12 (m, 2H), 3.49-3.54 (m, 1H), 4.92-5.04 (m, 2H), 5.74-5.88 (m,1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 10.0, 25.1, 30.3, 33.9, 36.5, 73.2,114.6, 138.9; GC/MS calculated for C₈H₁₆O 128, observed (M-H) 127.

-   c) 5-(4-hydroxyhexyl)dihydrofuran-2(3H)-one

Oct-7-en-3-ol (2 g, 15.60 mmol) was added to a 4 dram vial followed by2-iodoacetamide (0.962 g, 5.20 mmol). Water (0.52 ml) and(E)-4,4′-(diazene-1,2-diyl)bis(4-cyanopentanoic acid) (0.729 g, 2.60mmol). The contents were sparged with argon for five minutes and thencapped under Argon and heated to 75° C. in the dark, overnight. The nextday, the contents were transferred to saturated NaHCO₃ (25 ml), andextracted with EtOAc (2×50 ml). The organic layer was dried (Na₂SO₄),filtered and concentrated. The crude was purified on SiO₂ using agradient of 100% hexane to 100% EtOAc staining with KMnO₄ to visualizethe spots. Concentration of the product containing fractions gave anoil, which was taken up in a small amount of DCM and rechromatographedusing a 40 g high resolution (silicycle) SiO₂ column and a gradient of100% hexane to 100% EtOAc. Careful TLC (75%:25% EtOAc:hexane) elatingeach plate two times and staining with KMnO₄ allowed the separation ofthe desired product from a less polar byproduct. ¹H NMR (300 MHz, CDCl₃,ppm) 0.94 (t, J=7 Hz, 3H), 1.36-1.52 (m, 7H), 1.55-1.93 (m, 3H),2.28-2.39 (m, 1H), 2.51-2.56 (m, 2H), 3.51-3.55 (m, 1H), 4.47-4.53 (m,1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 10.0, 21.6, 21.8, 28.1, 28.2, 29.0,30.4, 35.7, 35.8, 36.6, 36.7, 73.1, 73.2, 81.06, 81.1, 177.4; GC/MScalculated for C₁₀H₁₈O₃ 186, observed (M−2) 184.

EXAMPLE 3 5-(2-hydroxyheptyl)dihydrofuran-2(3H)-one

Non-1-en-4-ol (10 g, 70.3 mmol) was added to a 4 dram vial followed byWater (2.34 ml). 2-iodoacetamide (4.33 g, 23.43 mmol) and(E)-4,4′-(diazene-1,2-diyl)bis(4-cyanopentanoic acid) (3.28 g, 11.72mmol). The mixture was sparged with argon for 5 minutes and then cappedunder argon and heated to 75° C. overnight in the dark. The next morningthe reaction was poured into saturated NaHCO₃ (80 ml) and extracted withethyl acetate (2×200 ml). The ethyl acetate layer was dried (Na₂SO₄) andthen evaporated providing a dark orange oil. A TLC (50:50 hexane:EtOAcvisualization with potassium permanganate stain) showed the unreactednonenol (Rf˜0.8-0.9) along with a new spot lower on the plate(Rf˜0.3-0.4). The product was purified by chromatography using agradient or 100% hexane to 40:60 hexane:EtOAc. Isolation of the productcontaining fractions provided a clear oil (3.48 g, 74.1%), whichcontained a mixture of diasteromers. ¹H NMR (300 MHz, CDCl₃, ppm) 0.89(t, J=7 Hz, 3H), 1.25-1.40 (m, 5H), 1.41-1.55 (m, 3H), 1.62-1.98 (m,3H), 2.10-2.22 (br s, 1H), 2.31-2.45 (m, 1H), 2.51-2.55 (m, 2H),3.76-3.91 (m, 1H), 4.65-4.85 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 14.2,22.8, 25.3, 28.5, 28.67, 28.7, 29.1, 31.9, 37.7, 38.2, 42.8, 43.3, 68.6,69.5, 78.4, 79.7, 177.1, 177.4; GC/MS calculated for C₁₁H₂₀O₃ 200,observed (M−1) 199.

EXAMPLE 4 5-(1-hydroxyhexyl)dihydrofuran-2(3H)-one

-   a) 5-(1-hydroxyhexyl)furan-2(5H)-one

Dichloromethane (64 ml) and hexanal (1.567 ml, 12.80 mmol) was added toa 250 ml round bottom flask and cooled to −78° C. Next,(furan-2-yloxy)trimethylsilane (2.105 ml, 12.80 mmol) and hexanal (1.567ml, 12.80 mmol) were added followed by triethylsilyltrifluoromethanesulfonate (0.579 ml, 2.56 mmol). The contents werestirred at −78° C. for 2 hours. After 2 hours. 2 M HCl was added (10 ml)and the consents were warmed to room temperature, washed with brine(2×50 ml) and dried (MgSO₄). The solvent was evaporated and the residuewas purified by flash chromatography on SiO₂ using a gradient of 100%hexane to 50:50 hexane:EtOAc providing the desired product (1.37 g,58.1%) as a clew oil. GC/MS calculated for C₁₀H₁₆O₃ 184, observed 184.

-   b) 5-(-1-hydroxyhexyl)dihydrofuran-2(3H)-one

5-(1-Hydroxyhexyl)furan-2(5H)one (1.37 g, 7.44 mmol) was dissolved inethyl acetate (20 ml) and treated with Pd/C 10% (0.137 g). The contentswere pumped and purged 4-5 times with Ar. Finally, a balloon of hydrogenwas added and the pump purge cycle was repeated with hydrogen. Thereaction was stirred overnight. The next day, the reaction was filteredthrough celite, washing well with EtOAc and the solvent wasconcentrated. The product was purified by flash chromatography on SiO₂using a gradient of 100% hexane to 50:50 hexane/EtOAc. This provided thedesired product (1.32 g, 95%), a clear oil, as an 8:2 mixture of threo(major) and crythro (minor). ¹H NMR (300 MHz, CDCl₃, ppm) 0.90 (t, J=7Hz, 3H), 1.23-1.38 (m, 5H), 1.48-1.61 (m, 3H), 2.10-2.31 (m, 2H),2.46-2.67 (m, 3H), 3.51-3.61 (br m, 0.8H), 3.88-3.95 (br m, 0.2H),4.40-4.47 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 14.1, 21.2, 22.6, 24.2,25.3, 25.4, 2.8, 28.9, 31.8, 31.83, 32.1, 33.0, 71.5, 73.6, 83.1, 83.2,177.7, 177.9; GC/MS calculated for C₁₀H₁₈O₃ 186, observed 186.

EXAMPLE 5 9-oxodecanoic Acid

-   a) Diethyl 2-acetylnonanedioate

Ethyl 7-bromoheptanoate (10 g, 42.2 mmol) was dissolved in Acetone (56ml) and treated with ethyl 3-oxobutanoate (5.49 g, 42.2 mmol) andpotassium carbonate (23.31 g, 169 mmol). The resulting suspension wasstirred vigorously and heated to reflux overnight. The next day thereaction was cooled and the solids were removed by suction filtration.The solvent was concentrated and the residue was taken up indichloromethane, filtered and chromatographed on silica gel using agradient of 100% hexane to 80:20 hexane:EtOAc. TLC, staining with KMnO₄,and pooling of the product fractions provided the desired product as aclear oil (7.45 g, 61.7%). GC/MS calculated for C₁₅H₂₆O₅ 286, observed286.

-   b) 9-oxodecanoic Acid

Diethyl 2-acetylnonanedionate (4.14 g, 14.46 mmol) was treated withsodium hydroxide (30 ml, 120 mmol) (4 M) and Ethanol (30 ml). This wasrefluxed for 5 hours and then cooled to room temperature. The reactionwas partially concentrated on the rotavap to remove some ethanol. Next,it was transferred to a 250 ml separatory funnel and washed with MTBE(2×75 ml). The aqueous layer was cooled to 0° C. and made acidic (pH˜1)using concentrated HCl. Next, the acidified solution was extracted withdichloromethane, dried (Na₂SO₄) filtered and concentrated providing anoff-white solid (1.69 g, 63%). ¹H NMR (300 MHz, CDCl₃, ppm) 1.25-1.38(br m, 6H), 1.51-1.68 (m, 4H), 2.13 (s, 3H), 2.34 (t, J=7 Hz, 2H), 2.42(t, J=7 Hz, 2H), 10.90 (br s, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 23.9,24.8, 29.0, 29.1, 29.2, 30.0, 34.1, 43.9, 179.7, 209.5;

EXAMPLE 6 9-hydroxydecanoic Acid

-   a) methyl 9-oxodecanoate

9-oxodecanoic acid, from example 5 above, (0.5 g, 2.68 mmol) was addedto a 50 ml round bottom flask followed by Methanol (11 ml) and amberlyst15 (0.43 g, 2.68 mmol). The contents were stirred at room temperaturefollowing the reaction by TLC. After 24 hours, the amberlyst was removedby filtration through filter paper and the methanol was evaporated. Theproduct was chromatographed on silica gel using a gradient of 100%hexane to 50:50 hexane:EtOAc. The product containing fractions werecombined and evaporated providing the desired product, (0.43 g, 80%), asa clear oil. GC/MS calculated for C₁₁H₂₀O₃ 200, observed 200.

-   b) methyl 9-hydroxydecanoate

Methyl 9-oxodecanoate (0.4305 g, 2.150 mmol) was dissolved in Methanol(10 ml) and cooled to 0° C. Next, sodium borohydride (0.089 g, 2.365mmol) was added and the reaction was warmed to room temperature for 1hour. After an hour, the starting material had been consumed based onTLC analysis (70:30 hexane:EtOAc) staining KMnO₄. The reaction wascooled to 0° C. and quenched with saturated NH₄Cl. A white precipitateformed, which was removed by filtration and washing with MeOH. Thefiltrate was evaporated, diluted with water and extracted with EtOAc.The EtOAc layer was dried (N₂SO₄), filtered and concentrated providing aclear oil. The product was dissolved in a small amount of DCM andchromatographed on a 40 g SiO₂ column using a gradient of 100% hexane to50.50 hexane:EtOAc. The fractions were analyzed by TLC 70:30hexane:EtOAc and product containing fractions were combined andconcentrated providing methyl 9-hydroxydecanoate (0.31 g, 71%) as aclear oil. ¹H NMR (300 MHz, CDCl₃, ppm) 1.16 (d, J=6 Hz, 3H), 1.23-1.42(m, 11H), 1.57-1.63 (m, 2H), 2.22 (t, J=7 Hz, 2H), 3.64 (s, 3H),3.73-3.80 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 23.7, 25.1, 25.9, 29.3,29.4, 29.6, 34.3, 39.5, 51.6, 68.3, 174.5; GC/MS calculated for C₁₁H₂₂O₃202, observed (M-CH₃) 187.

-   c) 9-hydroxydecanoic Acid

Methyl 9-hydroxydecanoate (0.3108 g, 1.536 mmol) was dissolved in THF (5ml) and methanol (5 ml) and cooled to 0° C. Next, lithium hydroxide(0.922 ml, 1.844 mmol) was added and the reaction was warmed to roomtemperature. The progress was monitored by TLC (70:30 hexane:EtOAc)staining with KMnO₄. After 3 hours, starting material still remained soan additional 0.9 ml of 2M LiOH was added and stirring was continued.After 6 hours, a TLC showed that the starting material had largely beenconsumed. The reaction was concentrated on the rotavap to remove themethanol and THF. The residue was diluted with 1M KOH (15 ml) and washedwith MTBE (2×30 ml). The aqueous layer was cooled to 0° C. and adjustedto pH˜1 by dropwise addition of concentrated HCl. The product wasextracted using ethyl acetate (2×50 ml). The ethyl acetate layer wasdried (Na₂SO₄), filtered and concentrated providing a clear oil. The oilwas placed on the vacuum pump overnight at 50° C. providing the9-hydroxydecanoic acid (0.25 g, 86%) as a clear oil. ¹H NMR (300 MHz,CDCl₃, ppm) 1.19 (d, J=6H, 3H), 1.25-1.45 (m, 11H), 1.5-1.66 (m, 2H),2.35 (t, J=7 Hz, 2H), 3.76-3.83 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm)23.7, 24.8, 25.8, 29.1, 29.3, 29.6, 34.1, 39.5, 68.4, 179.1.

EXAMPLE 7 8-oxodecanoic Acid

-   a) 8-ethyl 1-methyl 2-propionyloctanedioate

Ethyl 6-bromohexanoate (10 g, 44.8 mmol) was dissolved in Acetone (56ml) and treated with methyl 3-oxopentanoate (5.63 ml, 44.8 mmol) andpotassium carbonate (24.78 g, 179 mmol). The contents were heated toreflux overnight with vigorous stirring. The next day the salts werefiltered off and the solvent was evaporated. The solvent wasconcentrated and the residue was taken up in dichloromethane, filteredand chromatographed on silica gel using a gradient of 100% hexane to80:20 hexane:EtOAc. TLC, staining with KMnO₄, and pooling of the productfractions provided the desired product (6.08 g, 50%) as a clear oil.GC/MS calculated for C14H24O5 272, observed 272.

-   b) 8-oxodecanoic Acid

8-ethyl 1-methyl 2-propionyloctanedioate (3.08 g, 11.31 mmol) wastreated with sodium hydroxide (25 ml, 100 mmol) (4 M) and Ethanol (25ml). This was refluxed for 5 hours and then cooled to room temperature.The reaction was partially concentrated on the rotavap to remove someethanol. Next, it was transferred to a 250 ml separatory funnel andwashed with MTBE (2×75 ml). The aqueous layer was cooled to 0° C. andmade acidic (pH˜1) using concentrated HCl. Next, the acidified solutionwas extracted with dichloromethane, dried (Na₂SO₄), filtered andconcentrated providing an off-white solid (1.56 g, 70%). ¹H NMR (300MHz, CDCl₃, ppm) 1.05 (t, J=7 Hz, 3H), 1.27-1.38 (m, 4H), 1.53-1.68 (m,4H), 2.32-2.45 (m, 6H); ¹³C NMR (75 MHz, CDCl₃, ppm) 8.0, 23.8, 24.6,28.9, 29.0, 34.1, 36.1, 42.4, 180.0, 212.1.

EXAMPLE 8 8-hydroxydecanoic Acid

-   a) methyl 8-oxodecanoate

8-Oxodecanoic acid, from example 5 above, (0.5 g, 2.68 mmol) was addedto a 50 ml round bottom flask followed by Methanol (11 ml) and amberlyst15 (0.43 g, 2.68 mmol). The contents were stirred at room temperaturefollowing the reaction by TLC. After 24 hours, the amberlyst was removedby filtration through filter paper and the methanol was evaporated. Theproduct was chromatographed on silica gel using a gradient of 100%hexane to 50:50 hexane:EtOAc. The fractions were TLC'd staining withKMnO₄. The product containing fractions were combined aid evaporatedproviding the desired product (0.36 g, 67%) as a clear oil. GC/MScalculated for C₁₁H₂₀O₃ 200, observed 200.

-   b) methyl 8-hydroxydecanoate

Methyl 8-oxodecanoate (0.3607 g, 1.801 mmol) was dissolved in methanol(10 ml) and cooled to 0° C. Next, sodium borohydride (0.082 g, 2.167mmol) was added and the reaction was warmed to room temperature for 1hour. After an hour, the starting material had been consumed based onTLC analysis (70:30 hexane:EtOAc) staining KMnO₄. The reaction wascooled to 0° C. and quenched with saturated NH₄Cl. A white precipitateformed, which was removed by filtration and washing with MeOH. Thefiltrate was evaporated, diluted with water and extracted with EtOAc.The EtOAc layer was dried (Na₂SO₄), filtered and concentrated providinga clear oil. The product was dissolved in a small amount of DCM andchromatographed on a 40 g SiO₂ column using a gradient of 100% hexane to50:50 hexane:EtOAc. The fractions were analyzed by TLC 70:30hexane:EtOAc and product containing fractions were combined andconcentrated providing methyl 8-hydroxydecanoate (0.24 g, 65%) as aclear oil. ¹H NMR (300 MHz, CDCl₃, ppm) 0.94 (t, J=7 Hz, 3H), 1.33-1.51(m, 11H), 1.54-1.65 (m, 2H), 2.30 (t, J=7 Hz, 2H), 3.42-3.58 (m, 1H),3.66 (s, 3H); ¹³C NMR (75 MHz, CDCl₃, ppm) 10.1, 25.1, 25.7, 29.3, 29.5,30.4, 34.3, 37.1, 51.6, 73.5, 174.5; GC/MS calculated for C₁₁H₂₂O₃ 202,observed (M-CH₂CH₃) 173.

-   c) 8-hydroxydecanoic Acid

Methyl 8-hydroxydecanoate (0.2381 g, 1.177 mmol) was dissolved in THF (5ml) and methanol (5 ml) and cooled to 0° C. Next, lithium hydroxide(0.706 ml, 1.412 mmol) was added and the reaction was warmed to roomtemperature. The progress was monitored by TLC (70:30 hexane:EtOAc)staining with KMnO₄. After 3 hours, starting material still remained soan additional 0.7 ml of 2M LiOH was added and stirring was continued.After 6 hours, a TLC showed that the starting material had largely beenconsumed. The reaction was concentrated on the rotavap to remove themethanol and THF. The residue was diluted with 1M KOH (15 ml) and washedwith MTBE (2×30 ml). The aqueous layer was cooled to 0° C. and adjustedto pH˜1 by dropwise addition of concentrated HCl. The product wasextracted using ethyl acetate (2×50 ml). The ethyl acetate layer asdried (Na₂SO₄), filtered and concentrated providing a clear oil. The oilwas placed on the vacuum pump overnight at 50° C. providing the9-hydroxydecanoic acid (0.25 g, 86%) as an oil that slowly solidifiedinto a low melting solid. ¹H NMR (300 MHz, CDCl₃, ppm) 0.94 (t, J=7 Hz,3H), 1.30-1.55 (m, 11H), 1.59-1.67 (m, 2H), 2.35 (t, J=7 Hz, 2H),3.50-3.55 (m, 1H); ¹³C NMR (75 MHz, CDCl₃, ppm) 10.1, 24.8, 25.6, 29.2,29.5, 30.4, 34.0, 37.0, 73.5, 179.1.

EXAMPLE 9 Preparation of Compounds is Low Fat Milk

Low fat milk (1.5-2% fat) was used as a base to evaluate thecreamyness/mouthfeel enhancement properties of the compounds. Sampleswith compound were compared to the base without compound added. Resultsare shown in Table 1 below.

TABLE 1 Low fat milk evaluation Concentration Compound Taste Description(ppm) 8-Hydroxy decanoic acid Slight mouthfeel 4 9-Hydroxy decanoic acidSlightly more mouthfeel 4

EXAMPLE 10 Preparation of Compound is Skim Milk

Skim milk was used as a base to evaluate the creamyness/mouthfeelenhancement properties of the compounds. Samples with compound werecompared to the base without compound added. Results we shown in Table 2below.

TABLE 2 Skim milk evaluation 8-Hydroxy decanoic acid Some mouthfeeleffect 10 9-Hydroxy decanoic acid Some mouthfeel effect 10 9-hydroxygamma No mouthfeel 10 decalactone 8-hydroxy gamma Some mouthfeel effect10 decalactone

EXAMPLE 11 Preparation of Compounds in Sweetened Yogurt

Sweetened yogurt with flavor was used as a base to evaluate thecreamyness/mouthfeel enhancement properties of the compounds. The yogurtbase was sweetened with 5% sucrose and 0.03% creamy mouthfeel flavor(Givaudan 97584209). Samples with compound were compared to thesweetened base without compound added. The results are shown in Table 3below:

TABLE 3 Sweetened yogurt evaluation. Concentration Compound TasteDescription (ppm) 8-Hydroxy decanoic Lingering waxy profile, fattier. 10acid fuller, slightly more creamy than the control, milky, big impact oncreaminess, more mouthfeel 9-Hydroxy decanoic Lingering waxy profile,fattier. 10 acid fuller profile, creamier, some mouthcoating, verymilky, slightly more creamy milk. best mouthfeel, improvement oncreaminess

EXAMPLE 12 Preparation of Compounds in a Kefir Drink

A commercial Kefir drink was used as a base to evaluate thecreamyness/mouthfeel enhancement properties of the compounds. Sampleswith compound were compared to the base without compound added. Resultsare shown in Table 4 below.

TABLE 4 Kefir Evaluation Concentration Compound Taste Description (ppm)8-Hydroxy Fatty mouthfeel, cleaner dairy, not 2 decanoic acid as sour8-Hydroxy Creamy. fatty mouthfeel. good 5 decanoic acid mouthfeel. notas sour, more milk/ dairy-creamlike 9-Hydroxy Very creamy, slightmouthfeel, more 2 decanoic acid cultured, slightly cheesier, muchcreamier 9-Hydroxy Very creamy, mouth-coating, smooth, 5 decanoic acidcreamy. cultured, slight cream cheese like notes. creamier 8-hydroxygamma Much creamier, fattier, fuller, 2 decalactone creamier backend8-hydroxy gamma more mid body, creamier 5 decalactone 9-hydroxy gammaMore creamy than control, upfront 2 decalactone fullness. slightlycreamier. fattier. dairy like, front to mid seems more creamier9-hydroxy gamma More dairy note, more mid body. 5 decalactone fullnessmid profile, slightly creamier

EXAMPLE 13 Preparation of Compounds in a Sucralose Base

Compounds were prepared in a sucralose base containing 80 ppm sucralosein water. Compounds were calculated in the base and compared to the basewithout may compound added. Taste descriptors are listed in the tablebelow.

A solution containing 80 ppm sucralose in water was used as a base toevaluate the bitter masking properties of the compounds. Samples withcompound were compared to the base without compound added. Results areshown in Table 5 below.

TABLE 5 Sucralose evaluation Concentration Compound Taste Description(ppm) 9-hydroxy gamma Floral, little masking, waxy, 2 decalactoneslightly musty, better upfront 9-hydroxy gamma Some effect 5 decalactone9-hydroxy gamma High offnote. masks 10 decalactone sweetness andbitterness at end, earthy, herby, green. reduces bitterness. masks backend, delayed waxy/mouthcoating effect 8-hydroxy gamma Floral, littlemasking, waxy, 2 decalactone plastic, fatty note. slight upfront masking8-hydroxy gamma Some effect 5 decalactone 8-hydroxy gamma Maskssweetness, floral, 10 decalactone herby. green. slight fatty character.mouthcoating, lingering. dairy fatty acid note 9-Hydroxy decanoic acidLess bitter. lingering, more 2 velvety, sugar-like, more mouthfeel, lesslingering, mouthcoating, masking 9-Hydroxy decanoic acid Backend maskslingering. 5 very full. creamy sweet dairy. creamier 9-Hydroxy decanoicacid Nice mouthfeel, full upfront 10 to mid profile, masks some linger8-Hydroxy decanoic acid Less lingering, more 2 mouthfeel. good masking.slight effect 8-Hydroxy decanoic acid Velvety mouthfeel. very full. 5masking, slight dairy, fatty 8-Hydroxy decanoic acid No masking, adds 10mouthfeel. middle to end profile, delayed waxy fattiness

EXAMPLE 14 Preparation of Compounds in a Rebaudioside A Base

A tasting base was prepared with 300 ppm Rebaudioside A in ater.Compounds were added to the base in the concentrations indicated in thetable and compared to the base without compound added. Taste descriptorsare listed in Table 6 below.

TABLE 6 Rebaudioside A evaluation Concentration Compound TasteDescription (ppm) 9-hydroxy gamma Slight fatty note at end. 2decalactone earthy, preserve-like 9-hydroxy gamma Not much 5 decalactone9-hydroxy gamma High offnote, changes 10 decalactone profile, earthy,green, herby, slight bitter reduction, slightly fruity, back lingerreduced 8-hydroxy gamma Masks lots of bitter, less 2 decalactonelingering, offnote, slight fatty/coconut note, slight sweet/bitterlinger, moldy earthy, preserve like 8-hydroxy gamma Some masking 5decalactone 8-hydroxy gamma High offnote, masks more 10 decalactonesweetness than bitterness, completely changes profile, earthy, herby,slight bitter reduction 9-Hydroxy decanoic acid Less bitter, lingering,more 2 velvety, sugar-like, more mouthfeel, pleasant, less lingering,mouthcoating, masking, slight effect 9-Hydroxy decanoic acid Lessbitter, lingernig, waxy, 5 less bitter end 9-Hydroxy decanoic acidOfftaste, not much 10 difference 8-Hydroxy decanoic acid Less bitter,less bitter 2 lingering, more mouthfeel, masking, mouth feel, lessbitter 8-Hydroxy decanoic acid Less bitter, less bitter 5 lingering,more sugary, better than 2 ppm, mouthwatering, full, dairy sweet, lessbitter 8-Hydroxy decanoic acid Helps overall especially 10 back end,slightly fuller

EXAMPLE 15 Preparation of Compounds in a Red Bull™ Energy Drink

A commercial Red Bull™ Energy drink was used as a base to evaluate themasking properties of the compounds. Compounds were added to the base inthe concentrations indicated in the table and compared to the basewithout compound added. Taste descriptors are listed in Table 7 below.

TABLE 7 Red Bull ™ drink evaluation Concentration Compound TasteDescription (ppm) 9-hydroxy gamma Less sweetness, strong linger 5decalactone 9-hydroxy gamma Good masking, offnote 10 decalactone8-hydroxy gamma Good masking. less sweet 5 decalactone upfront 8-hydroxygamma Offnote, similar to control 10 decalactone 9-Hydroxy decanoic acidMasks better than control 10 8-Hydroxy decanoic acid Similar to control10

Although the embodiments have been described in detail through the abovedetailed description and the preceding examples, these examples are forthe purpose of illustration only and it is understood that variationsand modifications can be made by one skilled in the art withoutdeparting from the spirit and the scope of the invention. It should beunderstood that the embodiments described above are not only in thealternative, but can be combined.

We claim:
 1. A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I

in which (a) A is the moiety

(b) n is from 0-7, such that X is absent or —CH₂— resulting in a linear alkylene group in which n is from 1-7; and (c) Z is absent and Y is a moiety selected from the groups —CHO, or —CH₂OH; or (d) Z is present and is a C₁₋₇ linear alkane, and Y is selected from —CHOH or —CO, wherein the compound of formula (I) is added in concentrations of from 0.3-20 ppm, based on the weight of the consumable.
 2. The method according to claim 1, in which the modified taste comprises an enhanced mouthfeel or creaminess.
 3. The method according to claim 1, in which the consumable base comprises at least one ingredient that is bitter or that contributes to bitterness and the modified taste comprises a reduction of bitterness contributed by said at least one ingredient.
 4. A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound selected from the group consisting of 8-hydroxydecanoic acid and 9-hydroxydecanoic acid, wherein the compound is added in concentrations of from 0.5-25 ppm, based on the weight of the consumable.
 5. A consumable composition comprising compound of the formula II,

in which the values of n, m and Y are selected according to the following table: n Y m 1 CO 2, 3, 5, 6 1 CHOH 2, 3 3 CO or CHOH 1, 2, 3 4 CO 2, 3 4 CHOH 1, 2, 3 5 CO 1, 2 5 CHOH 1 6 CO 1


6. A consumable composition comprising 8-hydroxy gamma decalactone.
 7. A consumable composition comprising 9-hydroxy gamma decalactone.
 8. The method according to claim 4, in which the modified taste comprises an enhanced mouthfeel or creaminess.
 9. The method according to claim 4, in which the consumable base comprises at least one ingredient that is bitter or that contributes to bitterness and the modified taste comprises a reduction of bitterness contributed by said at least one ingredient. 